It wouldn’t be Thanksgiving without dressing.
Or do you call it stuffing?
This can be a point of contention–almost as controversial as how you pronounce the word “pecan.”
(for the record, it’s pronounced “p’con.”)
But since this does not go in any cavity (except your mouth) (sorry, I couldn’t stop myself from typing that…), it’s not called “stuffing.”
This, my friends, is dressing. But it’s not your mama’s dressing. My mama’s dressing (or more accurately, my grandma’s dressing) is rather…solid and mushy, all at the same time.
The first thing you need to do is make you some cornbread. You can make it the night before (maybe a double batch, and eat some of it with chili) or the day of. My preferred cornbread recipe belongs to the Pioneer Woman (I sub the AP flour for GF). You can find it here.
My dressing recipe is adapted from Tyler Florence.
You’ll need to gather:
- 2 T butter
- 2 onions
- handful of fresh sage leaves
- 1 egg
- 1/4 c. heavy cream
- 1/4 c. chicken stock
- s & p
- 1 batch of cornbread
First, grab your two onions, and dice them.
Heat the butter in a skillet, and once melted add the onions.
Saute for a about 10 minutes, until caramelized.
While the onions are cooking grab some sage leaves.
Stir the onions occasionally, and chop the sage.
After chopping the sage, tear the cornbread into small pieces and put in a largish mixing bowl.
Once the onions are somewhat brown,
add the sage leaves
After cooking for about a minutes, pour the onions and sage into the bowl with the cornbread.
Toss it all with some salt & pepper.
Grab the chicken stock,
and the egg.
Crack the egg into the cup with the stock and cream and give it a good whisk.
Pour over the stuff in the bowl.
Give it a good mix.
Pour it all into a greased baking dish.
Bake at 375 for about 30 minutes, or until the top is crusty.
suck it, martha.